Preheat your oven to 250C (480F). Chop cauli into bite sized florettes and place on a baking tray. Drizzle with oil and roast for 15-20 minutes or until cauli is tender and well browned.

Meanwhile, brown meat in a little oil in a frying pan on a high heat. When brown add the spice and tomato paste and cook for a few minutes to toast the spices. Remove from the heat and season with salt.

Stir tahini well to combine any oil that has separated out. Mix tahini and yoghurt in a bowl. It should look like whipped cream. If it’s too stiff, add more yoghurt.

When the cauliflower is cooked, layer it into a round 24cm (9in) springform pan or oven proof frying pan (I used the frying pan I cooked the meat in). Place cooked meat on top of the cauli and finish by covering with the tahini yoghurt mixture.

Reduce oven temp to 200C (400F) and bake the pie for 15-20 minutes or until deeply golden brown on top. Allow to cool for a few minutes before serving with something green.